This multidisciplinary PhD is based at Massey University in New Zealand and is funded by the prestigious Riddet Institute. Its aim is to investigate protein foods (meat, plant based protein) to understand the link between protein matrix structure and processing treatments and oral processing. It will investigate how oral processing affects protein digestibility, sensory perception and consumer acceptability of the products.

Applicants must have a minimum of a 2:1 honours degree in Food Science/technology/engineering or equivalent, and a minimum of an IELTS score of 6.5 with no band less than 6.0 – achieved in one sitting; or a minimum TOEFL score of 575 paper based test along with a minimum TWE score of 4 (Essay Rating 4.0 or Writing 20) if English is not your first language.

The studentship is for 3 years and applicants must be able to start January 2018. The studentship covers fees and provides a stipend of NZ$30, 000 per annum for 3 years.

Closing date 20th October 2017. Please contact j.hort@massey.ac.nz with a covering letter and CV by the closing date of 20th October if you are interested.